Knead meat. Add egg, milk, and bread crumbs. Add seasonings and mix. Shape into small balls. Flour lightly and brown in shortening. Cook about 35 minutes at low temperature. Can make gravy with pan drippings and milk or water.

Proceed as follows:
1. Finely grate or chop the onion.
2. Mix the ground beef, the onion, the egg and the bread crumbs. Add some white pepper and salt to taste.
3. Form into 30 walnut-size meatballs.
4. Heat 2 tbsp of vegetable oil in a large nonstick skillet over medium heat. Sauté the meatballs in two batches until browned on all sides and cooked through (approximately ten minutes).

Combine all ingredients except sauce and mix well. Form into bite size balls and brown, using a spoon to turn them. After all meat balls are browned, pour off all drippings. Add the BBQ sauce, and about half of the same bottle of water. If sauce seems too weak, add catsup. Simmer for 20 minutes. For better flavor, prepare them a day ahead of time and refrigerate overnight, reheat for serving. Make 100 meat balls.